Today’s post is all about Carrot Cake with “Cream Cheese” Frosting! There was comment on one of my other posts about how carrot cake was one of the person’s favorite types of cake, so I decided to give it a shot. The cake portion of this dessert has the texture of and tastes just like traditional carrot cake. The “cream cheese” frosting I came up with was as close as I could it to the real deal as I possible could. Although it doesn’t taste EXACTLY like cream cheese, I think it comes pretty close and is equally decadent and rich.
PLEASE READ THESE IMPORTANT NOTES
*****Although the frosting doesn't taste EXACTLY like cream cheese, I think it comes pretty close and is equally decadent and rich perfectly complimenting the carrot cake.
*****The frosting can be cut in half if there is not going to be a middle layer of frosting. Adding this second middle layer of frosting works best when raisins are omitted. Leaving the raisins out makes the cake easier to cut in half.
*****When I made the frosting for this cake the can of coconut milk I put in the refrigerator didn't separate completely, but became a solid mass of thick coconut milk. I tried to adjust for this when making the frosting, but please keep this in mind.
*****A lemon frosting can also be made instead of the "cream cheese" frosting, see the note below.
Combine the plantains, banana, pumpkin puree, apple sauce, coconut oil, maple syrup, arrowroot starch, coconut flour, ground cinnamon, ground cloves, baking soda, cream of tartar, and apple cider vinegar in a high powered blender and process until smooth.
Meanwhile, prepare the frosting. Please note that I only used half a batch for the frosting. Combine the banana, coconut milk fat (drain off the water/liquid), 2-3 Tbs honey, apple cider vinegar, sea salt, and nutritional yeast. Add a little water (1 tsp at a time) if the consistency of the frosting is too thick and unable to be mixed. Refrigerate until the cake is going to be frosted.
Once the cake has completely cooled spread as much or little of the frosting as desired. Transfer the rest of the frosting to an air tight container and keep in the refrigerator for future use. Also transfer the cake to the refrigerator in order that the frosting is able to set up and become thicker.
Store, covered, in the refrigerator before and after serving.
The batter may seem a little chunky with plantain pieces after blending, but they aren't even noticeable after baking. The plantains could be blended by themselves first, before adding the other ingredients to yield a smoother batter.
For a lemon flavored frosting add the zest and juice of one medium lemon along of lemon juice to the coconut milk mixture and omit the apple cider vinegar, sea salt, and nutritional yeast. Only add the juice of the lemon if you want a stronger lemon flavor. Half a lemon can also be used here.